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enNavarra, Not Just About Bulls!http://isantemagazine.com/blog/navarra-not-just-about-bulls
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<a href="/author/penny-weiss-4">Penny Weiss</a> </div>
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<p>A few wine treats from Navarra, a Spanish region famous for The Running Of The Bulls.</p>
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<p>Navarra is one of seventeen autonomous regions in Spain located in the north-central end of the country, southwest of the Pyrenees and adjacent to France.&nbsp;</p>
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<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/f31f821fec650aae43c50bdf6a357259.png" style="width: 400px; height: 338px; margin: 5px;" /></p>
<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/navarra-map.png" style="width: 600px; height: 383px; margin: 5px;" /></p>
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<p>Navarra&rsquo;s capital, Pamplona, is world-famous for the Running of The Bulls.&nbsp; Ernest Hemingway&rsquo;s passion for watching bullfights and his curiosity about the Running of The Bulls brought him to visit Pamplona several times.</p>
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<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/ernesthemingwaycollection_orig.jpg" style="width: 600px; height: 391px; margin: 5px;" /></p>
<p>Ernest Hemingway in Pamplona. Photo courtesy of Ernest Hemingway Collection</p>
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<p>After experiencing The Running of The Bulls on his trip in 1925, he began writing the novel, &ldquo;<em>The Sun Also Rises&rdquo;</em> based on real people and events that took place on that particular visit.&nbsp; The book was published in 1926.</p>
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Navarra is not just about bulls, however. It is steeped in history, has at least fifty natural preserves, offers quality cuisine and is a D.O. (Denominaci&oacute;n de Origen or Designation of Origin) wine region.</p>
<p> The Navarra D.O. was created in 1933 and there are approximately 11,500 hectares of vineyards that occupy about half the area of the municipal region.&nbsp;&nbsp; Although Navarra is a small region there are three climates.&nbsp; The Atlantic climate is cool and humid, Continental climate is transitional with extreme winters and summers and the Mediterranean climate is semi-arid with moderate winters and hot summers</p>
<p> Due to Navarra&rsquo;s diverse topography and climate, five distinct winemaking subzones were established within the D.O:&nbsp; Ribera Baja, Ribera Alta, Tierra Estella, Valdizarbe and Baja Monta&ntilde;a. A wide range of soils can be found in each subzone, adding to the characteristics and expression of the wines produced.</p>
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<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/runwithnavarrawine_orig.jpg" style="width: 330px; height: 335px; margin: 5px;" /></p>
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<p>The principal grape varieties found in Navarra are Chardonnay, Garnacha Blanca, Malvasia, Moscatel de grano menudo, Sauvignon Blanc, Viura, Cabernet Sauvignon, Garnacha Tinta, Graciano, Merlot, Mazuelo, Pinot Noir, Syrah and Tempranillo.</p>
<p> Wines of Navarra recently sent me two samples from the subzones of Ribera Alta and Valdizarbe.</p>
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<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/20190515-123105_orig.jpg" style="width: 494px; height: 800px; margin: 5px;" /></p>
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<p>Bodega Inurrieta is a family-owned winery located in Falces, about 45 minutes south of Pamplona and is in the Ribera Alta subzone.&nbsp;&nbsp; &ldquo;Inurrieta&rdquo; in Spanish means &ldquo;area of ants&rdquo; and is a tribute to the current owners of the winery, the family Anto&ntilde;ana.&nbsp; The winery was founded in 1999.</p>
<p>The climate in Ribera Alta is Mediterranean-Continental with very little rainfall, cold winters and hot summers. Bodega Inurrieta has 230 hectares of vineyards planted on three elevations, each with a different soil makeup. Sand and silt are on the first level, a significant amount of clay on the second level and fragmented limestone bed on the third level.&nbsp; They grow six different grape varieties, one of which is Sauvignon Blanc.</p>
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<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/20190516-163758_orig.jpg" style="width: 600px; height: 800px; margin: 5px;" /></p>
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<p>Inurrieta Orch&iacute;dea 2018 is 100% Sauvignon Blanc.&nbsp; The color is pale lemon with inviting floral aromas mixed with citrus, pear and pineapple.&nbsp; The palate offers pear, grapefruit, honeysuckle and a touch of lemon zest on the finish.&nbsp; It has a beautiful balance of mouthwatering acidity and a creamy mouthfeel due to four months of tank aging on fine lees.&nbsp; It&rsquo;s very refreshing and the value is amazing!<br />
Alcohol:&nbsp; 13%<br />
SRP:&nbsp; $12</p>
<p> Bodegas Nekeas, once a cooperative in the valley, (The Valley of Nekeas) is now a privately owned winery located in A&ntilde;orbe, a municipality in the subzone of Valdizarbe. It&rsquo;s origins date back to the 15th century but it was brought back to life in the 1960s.&nbsp; All eight founding families remain in control today.</p>
<p>Valdizarbe is at the northern boundary of D.O. Navarra&rsquo;s vineyards. The subzone climate is humid and lush with greenery and vegetation. The soil type in the vineyards is dependent upon the elevation.&nbsp; Bodegas Nekeas has 560 acres of planted vines where they grow both indigenous and international grape varieties.</p>
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<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/20190516-170549_orig.jpg" style="width: 509px; height: 800px; margin: 5px;" /></p>
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<p>Bodegas Nekeas El Chaparral de Vega Sindoa 2016 is 100% Garnacha.&nbsp; El Chaparral is named after a small Spanish oak tree called Chaparro that surrounds the area where the vineyards are found. The grapes for this wine were hand harvested from vines between 85 and 110 years old that are situated in the Valley of Valdizarbe at an altitude of 1,800 &ndash; 2,000 ft.&nbsp; It is believed that these Garnacha plots are the most northern in Spain and the closest to the Atlantic Ocean. The climate here is Continental with both Mediterranean and Atlantic influences.&nbsp;&nbsp; The wine was aged for five months in new and used French oak.</p>
<p>The color of the wine is dark ruby bordering on garnet.&nbsp; Aromas of raspberry, sweet flowers and spice segue onto the palate with red plum, baking spice, vanilla and a touch of pepper on a long finish.&nbsp; The wine is perfectly balanced and is rich and smooth with a playful mouthfeel.<br />
Alcohol:&nbsp; 15%<br />
SRP:&nbsp; $15</p>
<p> Both wines are light and easy to drink and will pair well with an array of food from fish to meat.</p>
<p>I&rsquo;m looking forward to tasting more wines from the other subzones of Navarra.&nbsp; So much to explore!&nbsp;</p>
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<p>Until next time&hellip;</p>
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<p>Cheers!</p>
<p>Penny</p>
http://isantemagazine.com/blog/navarra-not-just-about-bulls#commentsWineNavarraspainSpanish winewinewine reviewsWed, 22 May 2019 17:21:25 +0000Penny Weiss8705 at http://isantemagazine.comThe Weekly Dozen - Heavy Hittershttp://isantemagazine.com/blog/weekly-dozen-heavy-hitters
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<a href="/author/roger-morris">Roger Morris</a> </div>
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<p>A main course of big Tuscan and California reds followed by American whiskies for dessert.</p>
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<p>This week, we&rsquo;re going all in with just red wines and some recent-release whiskies, heavy hitters in their content and with their price tags. This is serious drinking for serious drinkers.&nbsp;So it you love big California reds, big Tuscan reds and emerging but big Bourbons, get out your credit cards.<br />
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<strong>2016 Il Borro &ldquo;Pian di Nova&rdquo; Toscano Rosso IGT ($26).</strong> Good combination of Syrah fruit and Sangiovese structure &ndash; opulent at the start and raspy at the finish. Let it open up a bit before drinking.<br />
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<strong>2015 Capezzana &ldquo;Villa di Capezzana&rdquo; Carmignano ($29).</strong> Two quick notes: First, remember that the Carmignano region of Tuscany has always been about blending Bordeaux varieties with native Sangiovese, long before Super Tuscans; second, this and the other two Capezzannas reviewed have lots of red fruits. However, this one also has some purple fruits as well and is perhaps under-valued for what it delivers &ndash; creamy fruit and smooth tannins.<br />
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<strong>2013 Capezzana &ldquo;Trefiano&rdquo; Carmignano Riserva ($51).</strong> Rounded red fruit, very granular in texture and surprisingly fresh for its age.<br />
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<strong>2012 Capezzana &ldquo;Ghiaie della Furba&rdquo; Rosso di Toscano IGT ($52)</strong>. While enjoyable, the red fruit here may just be a tad too fleshy in spite of the fresh wood notes. Should be decanted. Will it improve with age? Good question.<br />
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<strong>2016 Jordan Alexander Valley Cabernet Sauvignon ($65)</strong>. One of the standards which makes Cabernets so dominant at fine restaurants &ndash; good fruit, but it&rsquo;s the rounded barrel notes and its linear leanness that make it go so well with red meats.<br />
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<strong>2016 Cliff Lede Stags Leap Cabernet Sauvignon ($74). </strong>What a Napa Cab can be &ndash; very Bordeaux-like with lovely cassis and blackberry fruit, but also with balancing savory notes and a lean finish.<br />
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<strong>2016 Pahlmeyer Napa Valley Merlot ($90).</strong> Very elegant, though substantial, fruit-forward Merlot, very smooth, very easy to drink with its integrated tannins.<br />
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<strong>Bulleit &ldquo;95 Rye&rdquo; Straight American Rye Whiskey ($30).</strong> At 46% ABV. Ninety-five per cent rye mash aged for 12 years. Very smooth with lots of caramel notes, some brul&eacute;e and touches of savory vegetal in the finish.<br />
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<strong>Bardstown Bourbon Company &ldquo;Fusion Series&rdquo; Kentucky Straight Bourbon.&nbsp; ($60).</strong> At 49.45% ABV. A blend of 2-year-plus and 11-year-plus whiskies, it is a very smooth, enticing blend of dusty grain notes and vanilla oak. In limited release.<br />
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<strong>Crown Royal &ldquo;Royal Collection&rdquo; French Oak Cask Finished Whiskey ($65)</strong>. At 40% ABV. A very broad taste across the palate with flavors of spicy oak, cracked grains and a warm, custardy finish.<br />
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<strong>Bardstown Bourbon Company &ldquo;Phifer Pavitt Reserve&rdquo; Straight Bourbon ($125). </strong>At 49.45% ABV. Nine-year-old Tennessee whiskey (corn, rye, malted barley) finished in Napa Valley Cabernet Sauvignon barrels&ndash; sweet and fruity on the palate but with a sturdy oak finish.&nbsp; Bourbon aged in Cabernet barrels is always preferable to Cabernet aged in Bourbon barrels. In limited release.<br />
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<strong>Bardstown Bourbon Company &ldquo;Discovery Series&rdquo; Kentucky Straight Bourbon ($130)</strong>. At 60.605% ABV. A 75% 11-year-old Bourbon blended with younger whiskies, it&rsquo;s warm and generous up front with lots of vanilla, but also with a big, salty bite at the end. Perfect with a splash of water and a cigar. June release.<br />
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<em>Prices listed are generally SRP or from wine-searcher.com.</em></p>http://isantemagazine.com/blog/weekly-dozen-heavy-hitters#commentsWineBardstown BourbonBourbonCrown RoyalJordan Vineyard & WineryryewineSun, 19 May 2019 16:48:38 +0000Roger Morris8702 at http://isantemagazine.comSinkTech™ Wins Kitchen Innovations® Award from National Restaurant Association Show® http://isantemagazine.com/content/sinktech%E2%84%A2-wins-kitchen-innovations%C2%AE-award-national-restaurant-association-show%C2%AE
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<p>SinkTech&trade; was recently chosen by the National Restaurant Association Show&reg; as a recipient of the 2019 Kitchen Innovations Award.</p> </div>
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<p>SinkTech&trade;&rsquo;s Automated Three-Compartment Sink Receives High Honor.</p>
<p>CHICAGO, IL &ndash; SinkTech&trade; was recently chosen by the National Restaurant Association Show&reg; as a recipient of the 2019 KI Award. This year, the KI Awards program honored 25 award recipients. Of the 25 recipients, SinkTech&trade; is one of the younger companies to win the award.</p>
<p><img alt="" src="/sites/default/files/SinkTech_0.png" style="width: 400px; height: 288px; margin: 5px; float: left;" />SinkTech&trade; is technology that automates the three-compartment sink to help bars and restaurants more easily remain compliant with corporate policies and health code regulations. It uses sensors to determine water levels, temperature and cleanliness. It automatically drains and fills sinks and saves time, energy, water and money. It is compact, installs without plumbing and does not interfere with washing or scrubbers. It is connected to the cloud for data on usage and automated ordering processes.<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/EZ5Wo7mcy7U" width="560"></iframe><br />
&ldquo;We are proud to be a recipient of this year&rsquo;s KI Awards, as it reaffirms that our technology is resonating with those looking for a solution that is low cost, resource efficient and helps to meet internal and external compliance requirements,&rdquo; said David Ruder, CEO of SinkTech&trade;. &ldquo;The three-compartment sink is only the beginning of our plan to develop a suite of technologies focused on efficiency and compliance in the operations of foodservice establishments.&rdquo;</p>
<p> SinkTech&trade;, alongside the other award recipients, will be a product honoree at the interactive Kitchen Innovations Showroom at the 2019 National Restaurant Association Restaurant, Hotel-Motel Show&reg;, held May 18-21 in Chicago at McCormick Place.</p>
<p> The KI Awards program has earned a reputation for defining the gold standard of foodservice equipment innovations. Winning products are chosen by an independent panel of judges looking for innovative new equipment that reflect the trends and topics most important to foodservice operators today, delivering advancements in speed, efficiency, safety and more.</p>
<p> <strong>About SinkTech&trade;</strong><br />
SinkTech&trade; is a revolutionary system that combines automation and cloud computing that forever changes the management of sinks in bars and restaurants. It reduces water consumption for washing glassware by automating the draining and filling of your three-compartment sinks, based on temperature and cleanliness data.</p>
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For the latest news on SinkTech, please visit <a href="http://sinktech.com" title="http://sinktech.com">http://sinktech.com</a>.</p>
automationbarcloud computingfood safetyfoodserviceNational Restaurant AssociationrestaurantServSafeSinkTechSmart Sink Technologythree-compartment sinkFri, 10 May 2019 14:42:29 +0000Stacey Sears8693 at http://isantemagazine.comThe Weekly Dozen - Superior Soavehttp://isantemagazine.com/blog/weekly-dozen-superior-soave
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<a href="/author/roger-morris">Roger Morris</a> </div>
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<p>And lots of other interesting wines, mainly from the new world.</p>
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<p>Soave made well can be a delightful, refreshing, complex wine to sip or take to the table. Too often, though, they are made on the cheap and turn out to be relatively dull with no inspiration. But there are still Soave producers who have the skill and pride to produce the real deal. We have one here for a mere $15.</p>
<p>We also have an affordable Barossa Shiraz &ndash; a blast from the recent past &ndash; and a couple of lovely Tuscans, not to mention a couple of enjoyable and affordable Pinot Noirs from the West Coast.</p>
<p>Drink on!</p>
<p><strong>2018 Amalaya Salta Torrontes Riesling ($12)</strong>.&nbsp; A quaffing wine &ndash; fragrant and spicy with good finishing crispness.</p>
<p><strong>2019 Colom&eacute; Salta Torrontes ($13).</strong> Clean flavors, quite spicy, a little plump on the palate.</p>
<p><strong>2017 Inama Soave Classico ($15).</strong> A killer of a wine &ndash; buy a case &ndash; refreshing yet with complex flavors of fragrant stone fruits at the beginning and a finish of peach and tart orange &ndash; yet very dry and food enhancing.</p>
<p><strong>2017 Hahn Santa Lucia Highlands Chardonnay ($25).</strong> Very mellow mature apple fruit and a savory touch at the finish.</p>
<p><strong>2012 Il Bolle di Borro Toscana Classic Method Ros&eacute; (about $55).</strong> From Sangiovese grapes, the bubbly has nice intensity, lots of citrus flavors and a metallic minerality.</p>
<p><strong>2015 Ruffino Santedame Chianti Classico ($22)</strong>. Very nice and very typical, with warm cherry fruit and a Sangiovese raspiness in the finish.</p>
<p><strong>2016 Colomb&eacute; Salta Malbec ($24).</strong> Lovely creamy and smooth cherry flavors &ndash; but just a tad hot and could use a savory balance.</p>
<p><strong>2015 Ruffino &ldquo;Modus&rdquo; Toscana IGT ($24)</strong>. Good marriage of fruit and oak with plump cherries and an accent of mature wood barrels.</p>
<p><strong>2018 Yalumba Barossa Shiraz ($28).</strong> Good cassis flavors that are the backbone of the best of the region&rsquo;s Shiraz wines. Good mouth feel and a long finish.</p>
<p><strong>2017 Hahn Santa Lucia Highlands Pinot Noir ($30)</strong>. Juicy, red and Bing cherry flavors and a hint of cola and moderate acidity in the finish.</p>
<p><strong>2017 Rex Hill Willamette Valley Pinot Noir ($30). </strong>Smooth and rounded dark-cherry flavors, some savory oak in the finish and a roundness on the palate.</p>
<p><strong>2014 Ruffino &ldquo;Reserva Ducale Oro&rdquo; Chianti Classico Gran Selezione ($36)</strong>. The top selection &ndash; mellow fruit, but a mouthful of cherries followed by a hint of mineral chalkiness and a finishing rasp.</p>
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<em>Prices listed are generally SRP or from wine-searcher.com.</em></p>http://isantemagazine.com/blog/weekly-dozen-superior-soave#commentsWineSoaveToscanoSun, 05 May 2019 20:02:28 +0000Roger Morris8687 at http://isantemagazine.comA Taste Of Alicante Bouschethttp://isantemagazine.com/blog/taste-alicante-bouschet
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<p>Alicante Bouschet is a rising star in the Alentejo region of Portugal.</p>
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<p>There are 250 indigenous grape varieties officially registered in Portugal, many of which cannot be found anywhere else in the world. The Alvarinho, Baga and Touriga Nacional grapes are probably the most widely known by name. A lesser-known grape by the name of Alicante Bouschet is my focus today.<br />
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Portugal is divided into fourteen regional wine areas, each with its own unique geography and climate.&nbsp;</p>
<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/viniportugal-mapa-orig_orig.jpg" /></p>
<p>Map credit: ViniPortugal</p>
<p>The Alentejo wine region covers a third of Portugal in the southern half of the country and enjoys a Mediterranean climate. The wines produced here come in a range of styles, influenced by the diversity of the climate and soil.<br />
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The soil of Alentejo varies throughout its eight sub-regions. In fact, it has the most diverse soil of any region in Portugal.&nbsp; Interspersed amongst the mountains, hills and valleys, one can find soil with clay, limestone, quartz, granite, schist, sandstone and marble. Most of the soils are non-calcareous, meaning they are neutral or more acidic.<br />
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Alentejo has 51,000 acres of planted vines that enjoy 3,000 hours of sunshine annually. More than 80% of the grapes grown here are red, but whites are gaining momentum, especially Ant&atilde;o Vaz, the star grape of the region. And speaking of stars, Alicante Bouschet is the signature red grape of the Alentejo region.</p>
<p>Alicante Bouschet is a teinturier grape variety. Simply put, the flesh and juice are red in color. There are very few red grapes that have red flesh. Most wine grapes have white flesh and juice, even the dark-skinned grapes.</p>
<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/catavino_orig.jpeg" /></p>
<p>Alicante Bouschet grape halved. Photo credit: Catavino</p>
<p>Alicante Bouschet is the result of a French crossbreeding of Petit Bouschet and Grenache. It was introduced to Alentejo over 100 years ago and first planted at Herdade do Mouch&atilde;o. Alicante Bouschet&rsquo;s nickname is &ldquo;Tinta de Escrever&rdquo; (writing ink) for its production of inky colored red wine. In addition to its distinctive inky color, Alicante Bouschet wines are fruit forward and laden with dark fruit, spice and noted for their massive structure and firmness.<br />
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I received five samples of Alicante Bouschet from Alentejo for review. They were all impressive!</p>
<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/20190425-152813_orig.jpg" /></p>
<p><strong>Herdade Do Rocim Alicante Bouschet 2016</strong> is 100% Alicante Bouschet manually harvested from the winegrowing sub-region of Vidigueira located in Southern Alentejo. It has the most temperate microclimate of the region and the soil is predominately granite and schist. Fermentation takes place in stone lagares and the wine is aged in French oak barrels for 12 months and bottle aged for 6 months.</p>
<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/20190426-100355_orig.jpg" /></p>
<p>Aromas of dark cherry, berries and hints of violets segue onto the palate with black and red fruit, spice and fennel with lingering notes of plum and dark cherry. Nice acidity balanced with firm tannins add to the quality of this wine.<br />
Alcohol:&nbsp; 14.5%<br />
SRP:&nbsp; $20</p>
<p><strong>Casa Relvas Herdade De S&atilde;o Miguel Alicante Bouschet 2015</strong> is 100% Alicante Bouschet mechanically harvested at night from the winegrowing sub-region of Redondo. Vines grow in soils of clay and schist. Fermentation takes place in stainless steel vats with maturation in French oak.&nbsp;</p>
<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/20190427-100543_orig.jpg" /></p>
<p>The nose offers fresh ripe fruit, blackberry, baking spice and earth. Cherry, plum, pomegranate, hints of herbs and lots of spice spill onto the palate with a satisfying finish of balanced acidity and tannins.<br />
Alcohol:&nbsp; 15%<br />
SRP:&nbsp; $23</p>
<p><strong>Herdade Dos Grous Moon Harvested 2016</strong> is 100% Alicante Bouschet hand-harvested at night from the Albernoa based vineyards in lower Alentejo.&nbsp; According to the winery, <em>&ldquo;the grapes are hand-picked in the cycle of </em><em>greater</em><em> influence of the moon in sap transport.</em>&rdquo; Vines grow in sedimentary schist and greywacke soils. Fermentation and maceration begin in traditional lagares (containers made of granite) and ends in new French oak barrels, aging there for 12 months.</p>
<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/20190427-110415_orig.jpg" /></p>
<p>Concentrated aromas of dark berries, cassis, baking spice and vanilla envelop the nose. Layers of dark cherry, plum, blackberry and pepper tease the palate with a nice balance between the tannins and acidity. A silky mouthfeel and long finish add to the richness of this wine.<br />
Alcohol:&nbsp; 14%<br />
SRP:&nbsp; $25</p>
<p><strong>Dona Maria Grande Reserva 2012</strong> is a blend of 50% Alicante Bouschet 20% Petit Verdot, 20% Syrah and 10% Touriga Nacional. The grapes are selected from old vines in the northern Alentejo area of Estremoz where the soil is clay and limestone.<br />
The grapes are vinified in ancient marble lagares using the traditional foot-treading method and the wine is aged in new French oak barrels for one year.</p>
<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/20190427-111853_orig.jpg" /></p>
<p>Heady aromas of dark fruit, floral, anise and cocoa lead the way to an intense palate of dark ripe fruit, spice, hints of violet, vanilla and smooth tannins.&nbsp; The finish is long with a lingering taste of dark cherry.<br />
Alcohol:&nbsp; 14.5%<br />
SRP:&nbsp; $45</p>
<p><strong>Herdade </strong><strong>do</strong><strong> Mouch&atilde;o Red 2013</strong> is 100% Alicante Bouschet sourced from the Carapetos Vineyard, the estate&rsquo;s oldest vineyard planted in 1988 in northern Alentejo&rsquo;s Portalegre area. The soil is a Mediterranean mix of clay and sand with a Mediterranean climate of cold winters and hot summers.&nbsp; <em>&ldquo;The wine is only produced in years when grapes attain exceptional ripening quality.&rdquo;</em>&nbsp; Once harvested, whole bunches of grapes are foot-trodden twice daily in stone tanks and then fermented, racked and aged in large wooden casks for three years. Once bottled, the wine ages for an additional 2 to 3 years.</p>
<p><img alt="" src="http://thewineknitter.com/uploads/3/4/7/9/34791843/20190427-114905_orig.jpg" /></p>
<p>I&rsquo;m starting my description of this wine with a big &ldquo;Wow&rdquo;! Seductive aromas of concentrated dark berries, dark cherry, floral, sweet spice and earthy notes had me salivating for my first sip of this wine. A rich texture of flavors danced around my palate offering lush fruit such as black cherry, black plum, sweet spice, pepper and notes of balsamic. Hints of licorice and chocolate lingered on a long finish. This is a beautifully balanced wine with firm tannins and acidity. An elegant wine, for sure!<br />
Alcohol:&nbsp; 14%<br />
SRP:&nbsp; $60<br />
<br />
Alentejo producers and growers embrace and practice sustainability with a mission to protect their fragile eco-system. In 2014, the Alentejo Regional Wine Growing Commission created a voluntary initiative for grape growers and wine producers called Wines of Alentejo Sustainability Programme in order to improve social, environmental and economic welfare.<br />
Needless to say, Alicante Bouschet will now be a part of my wine collection. Alentejo wines continue to impress me and they are definitely worth exploring.<br />
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<p>Until next time...</p>
<p>Cheers!</p>
<p>Penny<br />
&nbsp;</p>http://isantemagazine.com/blog/taste-alicante-bouschet#commentsWinealentejoalicante bouchetPortugalred winewinewine reviewsSat, 04 May 2019 20:16:01 +0000Penny Weiss8686 at http://isantemagazine.comThe Weekly Dozen - High & Lowhttp://isantemagazine.com/blog/weekly-dozen-high-low
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<p>Some inexspensive wines and some that are pricey but worth it.</p>
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<p>Most high-priced wine and spirits can justify their prices by their quality, the work that went into the wine and sometimes by their rarity. But fortunately, many inexpensive bottles are also quite good and real bargains.</p>
<p>This week, we have a good mixture of both.</p>
<p><strong>2017 Reata Sonoma Coast Chardonnay ($20).</strong> Straightforward and crisp with creamy spice in the finish.</p>
<p><strong>2018 Swanson San Benito Pinot Grigio ($21)</strong>. One of the best Grigios I&rsquo;ve tasted outside of northeastern Italy &ndash; quite floral, yet racy and well-balanced.</p>
<p><strong>2017 Jordan Russian River Chardonnay ($31).</strong> Very lively and fresh-apple fruity &ndash;almost juicy &ndash; finished with a dash or two of creamy oak.</p>
<p><strong>2017 Ott &ldquo;Ch&acirc;teau de Selle&rsquo; C&ocirc;tes de Provence Ros&eacute; ($52).</strong> Fullish in body with light citrus flavors and lots of metallic minerality.</p>
<p><strong>2015 LAN Rioja Crianza ($13).</strong> A bargain and delicious, with very smooth and lightly creamy berry flavors with good tannins and structure.</p>
<p><strong>2015 Inama Veneto Caremere &ldquo;Piu&rdquo; Rosso IGP ($21).</strong> Bordeaux-like, with nice combo of dried yet still juicy red fruits and light green herbal flavors.</p>
<p><strong>2012 LAN &ldquo;Lanciano&rdquo; Rioja Reserva ($23).</strong> Nice lean flavors and textures with mellow wood notes.</p>
<p><strong>2015 Left Coast &ldquo;Latitude 45&rdquo; Willamette Valley Pinot Noir ($31)</strong>. The same geographic parallel as Burgundy, btw &ndash; Very well done, with rich concentration of ripe raspberry flavors, without being heavy or sweet, and with good texture.</p>
<p><strong>2014 Zuccardi &ldquo;Jos&eacute; Zuccardi&rdquo; Valle de Uco Malbec ($43)</strong>. Ripe, rich but not overly concentrated cherry flavors with nice savory notes &ndash; smooth and complex, yet refreshing.</p>
<p><strong>2015 Luce Toscana IGT ($106)</strong>. Lovely, smooth cherry fruit with intriguing savory notes and well-integrated tannins.</p>
<p><strong>Kentucky Owl &ldquo;Confiscated&rdquo; Bourbon ($125).</strong> At 48.2%. Lightly spicy with lots of vanilla and splintery oak &ndash; lots of bite. A serious whiskey.</p>
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<em>Prices listed are generally SRP or from wine-searcher.com.</em></p>http://isantemagazine.com/blog/weekly-dozen-high-low#commentsWineBourbonInamajordanKentucky OwlLANLeft CoastLuceOttReataSwansonwineZuccardiMon, 29 Apr 2019 22:29:07 +0000Roger Morris8684 at http://isantemagazine.comWhy Is This Wine Different From All Other Wines? Ten Things To Know About Kosher Wine.http://isantemagazine.com/content/why-wine-different-all-other-wines-ten-things-know-about-kosher-wine
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<p>Just how different is kosher wine from the non-kosher stuff?</p> </div>
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<p><span style="font-size: 13px;">Bayonne, NJ, -- With the Jewish holidays just around the corner (PASSOVER starts April 19th), many people choose to serve wines that are kosher-certified. So, just how different is kosher wine from the non-kosher stuff?</span></p>
<p>&ldquo;When it comes to taste, there&rsquo;s no difference between kosher and non-kosher wine,&rdquo; says Jay Buchsbaum, Executive VP Marketing and Director of Wine Education at Royal Wine Corp. &mdash; the top kosher wine purveyor in America. &ldquo;In fact, many kosher wines are award winning - beating out their non-kosher competitors for top varietal prizes, including Cabernet Sauvignon, Chardonnay and ros&eacute;s as well.</p>
<p>There&rsquo;s a common &lsquo;urban legend&rsquo; that wine is rendered kosher after being blessed by a Rabbi &ndash; that is incorrect. For a wine to be made kosher there are strictly supervised purity guidelines that need to be followed from the moment the grapes enter the winery to when the wine is bottled,&rdquo; adds Buchsbaum.</p>
<p>To be considered kosher, Sabbath-observant Jews must supervise and sometimes handle the entire winemaking process, from the time the grapes are crushed until the wine is bottled. Any ingredients used, including yeasts and fining agents*, must be kosher.</p>
<p>Some Kosher wines are processed as Mevushal, which means &lsquo;cooked&rsquo; in Hebrew. Some wineries produce their Mevushal wines by heating the must (grape juice) prior to fermentation, while others apply that procedure on the final product, prior to bottling.</p>
<p>When kosher wine is produced, marketed and sold commercially, it will bear kosher certification granted by a specially-trained rabbi who is responsible for supervision from start to finish.</p>
<p>Recent years have seen increased demand for kosher wines, prompting a number of vintners in countries not previously represented to produce sophisticated kosher wines under strict rabbinical supervision in countries such as South Africa, Chile and Canada, in addition to traditional sources such as Israel, France, California Spain and Italy.</p>
<p><strong>Ten More Things to Know About Kosher Wine</strong></p>
<p>1) Kosher wine is made in precisely the same way as &lsquo;regular&rsquo; wine. The only difference is that there is rabbinical oversight during the process and that the wine is handled by Sabbath-observant Jews.</p>
<p>2) Not all Israeli wines are kosher. Only about 30% of Israeli wine brands are certified kosher, but these kosher wineries produce over 90% of the Israel wine industry&rsquo;s output.</p>
<p>3) In the 1980s, there were very few kosher wines. Buchsbaum says that Royal Wine only imported three kosher wines from Bordeaux back then.</p>
<p>4) The number of producers of kosher wines has dramatically increased in the past 10 to 20 years. To-date, Royal Wine Corp. represents more than 60 kosher wine producers. This is due to an increase in interest from consumers who are adding to their kosher wine portfolios, and in some cases building actual kosher wine cellars in their homes, a rare sight just two decades ago.</p>
<p>5) While several well-known wineries in countries from all over the world including France, Spain, Italy, and Argentina are crafting special runs of kosher wine, California is not. Except for Marciano Estate, which produces a kosher run of their Terra Gratia, a high-end Napa Valley Blend, all kosher California wine is made by fully kosher wineries such as Herzog Wine Cellars, Covenant and Hagafen.</p>
<p>6) The reason many Passover dinners feature red wine is because there&rsquo;s a rabbinic opinion that red wine is preferable since it&rsquo;s the same variety that Jews used during their Seders after they escaped Egypt.</p>
<p>7) Kosher wines can range in price from $5.00 a bottle to $500. The average price for a bottle of good kosher wine is $25.</p>
<p>8) The most popular Moscato in the U.S. happens to be kosher. Bartenura produces the largest selling imported Italian Moscato in the U.S. The Moscato in the famous blue bottle sells over 5,000,000 bottles annually, only a fraction of which to the kosher market.</p>
<p>9) Currently there is a steady increase in total wine consumption and a great interest specifically in high-end Israeli wines, as well as the better French wines.</p>
<p>10) Drinking wine can be a Mitzvah (good deed). Kosher wine is prescribed for use in many Jewish rituals: Bris Milah (circumcision), the wedding chuppa (canopy), and the Kiddush that starts all Sabbath and holiday meals. While most occasions call for just one cup, on the holiday of Purim, wine (in abundance) is the beverage of choice for the festive meal, recalling wine&rsquo;s significant role in the &quot;banquets&quot; described in the Megillah story. On Passover, Jews are required to drink four cups of wine at the Seder.</p>
<p><strong>About Royal Wine/Kedem</strong></p>
<p>Founded in 1848, Royal Wine Corp. has been owned and operated in the United States by the Herzog family, whose winemaking roots go back eight generations to its origin in Czechoslovakia.</p>
<p>Today, Royal Wine&#39;s portfolio of domestic and international wines range from traditional wine producing regions of France, Italy and Spain, as well as Israel, New Zealand and Argentina.</p>
<p>Additionally, Royal Wine Corp.&rsquo;s spirit and liqueur portfolio offer some of the most sought-after scotches, bourbons, tequilas and vodkas as well as hard to find specialty items such as flavored brandies and liqueurs.<br />
The company owns and operates the Kedem Winery in upstate New York, as well as Herzog Wine Cellars in Oxnard, California, a state-of-the-art-facility featuring guided wine tours, a fully staffed modern tasting room, gift shop and catering facilities. Additionally, the winery houses the award-winning restaurant Tierra Sur, serving the finest, Mediterranean-inspired, contemporary Californian Cuisine.</p>
<p> Jay Buchsbaum has helped guide the Royal Wine Co. for more than 30 years.</p>
<p> *Fining agents are substances that are usually added at or near the completion of the processing of brewing wine, beer, and various nonalcoholic juice beverages. Their purpose is for removal of organic compounds; either to improve clarity or adjust flavor/aroma.</p>
<p>Note to Media:&nbsp; Wine samples, demonstrations, in-studio interviews and photos are available. Contact Vicki Garfinkel, VICKIGJ PR, <a href="mailto:vicki@vickigjpr.com">vicki@vickigjpr.com</a> , 973-519-8926.</p>
Cabernet Sauvignonchardonnaykosher wineKosher-certifiedPassoverRoseRoyal Wine CorpSederMon, 22 Apr 2019 22:10:19 +0000Stacey Sears8682 at http://isantemagazine.comBaltamaro Vol 3, Coffeehttp://isantemagazine.com/content/baltamaro-vol-3-coffee
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<p>Aromas of orange are followed by mocha on the palate. There is a bitter-sweet transition from cloves to hints of coffee and spices on the back of the tongue. Very smooth and drinkable neat or in mixed drinks.</p><div class="field field-type-text field-field-contact-info">
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http://isantemagazine.com/content/baltamaro-vol-3-coffee#commentsamarobitterMon, 22 Apr 2019 19:49:17 +0000Emiliano De Laurentiis8681 at http://isantemagazine.comBaltamaro Vol 2, Szechuanhttp://isantemagazine.com/content/baltamaro-vol-2-szechuan
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<p>Baltimore Spirits provide an intriguing array of American amaros.</p>
<p>Aromas of peppercorns are strikingly seductive, followed by a velvety texture on the tongue and vanilla on the palate. The dominant style is light bitter making it an ideal aperitif, neat or on the rocks.</p><div class="field field-type-text field-field-contact-info">
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http://isantemagazine.com/content/baltamaro-vol-2-szechuan#commentsamarobitterMon, 22 Apr 2019 19:47:00 +0000Emiliano De Laurentiis8680 at http://isantemagazine.comBaltamaro Vol 1, Fernethttp://isantemagazine.com/content/baltamaro-vol-1-fernet
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<p>Baltimore Spirits provide an intriguing array of American amaros.</p>
<p>Vol. 1 has a&nbsp;light orange color. This amaro is beautifully balanced and not uncomfortably bitter.&nbsp; Slight aromas of anise rise from the glass while the palate experiences tinges of mint. Its intensity lingers. Enjoy as a digestif neat or on the rocks.</p>
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http://isantemagazine.com/content/baltamaro-vol-1-fernet#commentsamarobitterMon, 22 Apr 2019 19:35:41 +0000Emiliano De Laurentiis8679 at http://isantemagazine.com